With my boys growing up and into all sorts of activities, I find that many weekend lunches end up being for just my wife and I. When this happens, one of my quick go to dishes is Buffalo chicken on top of salad – it is like a couples salad.
The heat of the Buffalo sauce and the creaminess of the cheese work really well with the crisp romaine.
I will often use canned chicken or cut up chicken breasts, but I had some tenderloins on hand.
The salad base is ready.
So is the dressing.
Chicken in the pan.
Gettin’ some heat!
Buffalo Chicken Salad
Cook Time: 8 min | Makes: 4 servings | Difficulty: Easy
- 2 hearts romaine lettuce, chopped
- 1 cup shredded carrots, available in pouches
- 2 ribs celery with greens, chopped
- 1/2 cup ranch dressing
- 1/2 cup blue cheese crumbles
- 1 package, 3/4 to 1 pound, chicken tenders, cut into bite size pieces
- 1 tablespoon vegetable oil, 1 turn of the pan
- 2 tablespoons butter
- Salt and black pepper
- 1/4 cup hot sauce
Preheat a skillet over medium-high heat.
Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl.
Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more.
Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.